Ramen Recipe

Serves

Ingredients

1 large onion, peeled and diced
2 tablespoons sunflower oil
2 garlic cloves, peeled and minced or grated
4cm piece of fresh ginger, peeled and grated
25g dried shiitake mushrooms
1 litre vegetable stock
2 tablespoons miso paste
3 tablespoons soy sauce
200g ramen or rice noodles
250g smoked, marinated or flavoured tofu, diced
1 head of pak choi, quartered
2 carrots, cut into julienne strips (like matchsticks)
2 tablespoons sesame oil

Toppings (choose any/all)

50g beansprouts, washed
1 sheet of nori, crumbled
A handful of fresh coriander, chopped
2 spring onions, finely sliced
1 teaspoon chilli flakes

Method

1. To make the broth, fry the onion in the oil until softened, then add the garlic and ginger and cook for another 2–3 minutes, stirring to prevent sticking.

2. Add the mushrooms, stock, miso and soy sauce, and bring to the boil. Reduce the heat to a simmer and cook, covered, for 15 minutes, to allow the flavours to come through.

3. Strain the liquid into a clean pan, retaining the mushrooms, but discarding the onions, garlic and ginger pulp. Slice the mushrooms and set aside.

4. Cook the noodles as per the packet instructions and add to the broth.

5. Add the mushrooms, tofu, pak choi and carrots, then bring back to the boil and simmer for another 2–3 minutes. Stir in the sesame oil.

6. Serve topped with beansprouts, nori, fresh coriander, spring onions and/or chilli flakes.

Extracted from The Official Veganuary Cookbook by Veganuary (HarperNonFiction, £22 Hardback). Photography by Lizzie Mayson 2023. Available now.

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